Spicy Lamb Pide With Yogurt Recipe #358035
This delicious Turkish pizza comes from the January 2009 issue of "recipes +" magazine. You can prepare the lamb a day ahead, and store it in the fridge. ****To cut costs, you can use ground beef instead of lamb, but be sure to drain the fat off after cooking.
by Sara 76
20 min | 10 min prep
SERVES 4
- 350 g lean ground lamb
- 3 teaspoons middle-eastern mixed spice
- 4 green onions, finely chopped
- 1 garlic clove, crushed
- 1/4 cup lemon juice
- 250 g grape tomatoes, halved
- 400 g Turkish bread (pide, split lengthwise)
- 1 cup low-fat natural yogurt
- 1/3 cup chopped coriander, plus extra to garnish
- lemon wedge, to serve
- Heat a large frying pan over moderate heat. Cook lamb, stirring to break up lumps, 3-4 minutes or until changed in colour. Stir in spice, onion, garlic, juice and tomato; cook and stir 2 minutes or until lamb is cooked.
- Preheat an oven grill to high. Place pide cut-side up on grill tray; grill for 2 minutes or until golden. Transfer to chopping board.
- Top pide with lamb mixture. Combine yogurt and 1/3 cup coriander in a medium bowl; spoon over pide. Sprinkle with extra coriander to garnish. Serve with lemon wedges.
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5 stars